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Vegan Pumpkin Cheesecake (No-Bake!)
5 from 18 votes

Vegan Pumpkin Cheesecake (No-Bake!)

This vegan pumpkin cheesecake features a gingerbread-inspired almond crust and a smooth, rich cashew and pumpkin filling. Chilled until firm in the freezer, it offers a creamy texture with subtle pumpkin pie spices, making a satisfying no-bake dessert option. The balanced sweetness from maple syrup and the optional addition of molasses create a nuanced flavor that complements the pumpkin puree's natural earthiness.

Prep Time
20 mins
Total Time
20 mins
Servings: 8
Calories: 493 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

Gingerbread Crust
  • 1.5 cups almond flour 172 grams, blanched
  • 3 tablespoons coconut oil 31 grams, melted
  • 2 tablespoons maple syrup (28 grams)
  • 1 tablespoon blackstrap molasses (16 grams; optional)
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon salt 2 grams, fine sea salt
Pumpkin Cheesecake Filling
  • 1 cup cashew butter 273 grams, raw
  • 1/2 cup pumpkin 136 grams, puree
  • 1/2 cup maple syrup (168 grams)
  • 1/4 cup coconut oil 54 grams, melted
  • 2 teaspoons pumpkin pie spice (4 grams)
  • 1 teaspoon lemon juice (5 grams)
  • 1/4 teaspoon salt 2 grams, fine sea salt

Instructions

    Cup of Yum
  1. Lightly spray a 7-inch springform pan with oil, then press a square of parchment paper into the bottom. To make the crust, stir together the almond flour, coconut oil, maple syrup, molasses, ginger, and salt. Press it firmly into the bottom of the prepared pan.
  2. In the same bowl to prepare the cheesecake filling. Stir together the cashew butter, pumpkin, maple syrup, coconut oil, pumpkin spice, lemon juice, and salt. Mix until totally smooth, then pour it into the pan, over the crust.
  3. Smooth the top with a spatula, then place the cheesecake on a flat surface in the freezer to chill until firm, about 2 to 3 hours.
  4. When the cheesecake feels totally firm to the touch, remove it from the pan and slice. Serve chilled for the best texture; it will melt if you leave it at room temperature for too long, but after it's firm you can store it in the fridge if you'd prefer a softer texture. Leftovers can be stored in the freezer for up to 3 months when tightly covered.

Notes

  • This cheesecake yields 8 slices; thinner slices may be served for lower-calorie portions or more servings.
  • The dessert is rich, so small servings are satisfying without overwhelming sweetness.
  • If pumpkin isn't available, try substituting pureed carrots, butternut squash, or possibly sweet potatoes in the filling.

Nutrition Information

Calories 493kcal (25%) Carbohydrates 34g (11%) Protein 10g (20%) Fat 38g (58%) Saturated Fat 14g (70%) Sodium 154mg (6%) Potassium 299mg (6%) Fiber 3g (12%) Sugar 18g (36%) Vitamin A 2383IU (48%) Vitamin C 1mg (1%) Calcium 98mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 493

% Daily Value*

Calories 493kcal 25%
Carbohydrates 34g 11%
Protein 10g 20%
Fat 38g 58%
Saturated Fat 14g 70%
Sodium 154mg 6%
Potassium 299mg 6%
Fiber 3g 12%
Sugar 18g 36%
Vitamin A 2383IU 48%
Vitamin C 1mg 1%
Calcium 98mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.